Shepherd's Pie

If I was going to go anywhere for a Shepherd's Pie recipe, I'd go here. I just trust that man with my English standards, go figure. Leave it to an Irishman to go and whip up a kickass South Beach variation for me. The original recipe calls for cauliflower in place of the traditional white potatoes, but this clever boy subbed that out for sweet potatoes. I think I also heard murmurings of grated Parmesan cheese in the sweet p's too. Nom.
I was a little wary of edamame in the mix rather than peas, especially since there looked to be SO MUCH edamame, but it was great.

Shepherd's Pie
1 (16 ounce) package frozen cauliflower florets
(OR 3 large sweet potatoes)
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 large onion, chopped

1 lb extra lean ground beef
2 cups shelled frozen edamame, defrosted
1/2 cup reduced-sodium beef broth
2 teaspoons Worcestershire sauce
1/2 teaspoon low-fat sour cream
1 large egg yolk
1/2 cup shredded reduced fat cheddar cheee


Heat the oven to 350. Spray a 2 quart casserole with cooking spray.
Bring a medium saucepan of water to boil. Add cauliflower and cook until tender, about 10 minutes. Drain and transfer to a large bowl. (OR cook sweet potatoes until soft - nuke, boil, bake, whatever you prefer; I go with nuking since it's quickest)
Meanwhile, in a large skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Add beef and brown for 10 minutes, stirring to break up lumps. Add edamame and cook, stirring occasionally, 3 minutes longer. Stir in broth and Worcestershire sauce. Season with pepper and a pinch of salt. Transfer meat mixture to the casserole.
With an electric mixer at medium speed, whip the cooked cauliflower (OR sweet potatoes) with sour cream, egg yolk, and another pinch of salt. Spoon cauliflower (OR sps) evenly over meat. Top with cheese and bake for 20 to 25 minutes, or until golden on top. Serve warm.